Spicy Miso Ramen

This recipe was originally created by Nadine Horn and Jörg Mayer and published on VegNews.

Makes 4 servings
Prep Time: 10 minutes

Ingredients:

• 8 cups vegetable broth
• 1 tablespoon soy sauce
• 2 teaspoons toasted sesame oil
• 10½ ounces egg-free ramen noodles
• 2 carrots, peeled and shaved into thin strips
• 7 ounces firm tofu, cut into ¾-inch cubes
• 2 scallions, thinly sliced
• 1 cup fresh bean sprouts
  
• 2 red jalapeños, finely chopped
• ½ teaspoon ground pink peppercorns
• ½ teaspoon black pepper
• ¼ cup yellow miso paste

Instructions:

1. In a large pot over high heat, bring broth, soy sauce, and sesame oil to a boil. Add noodles and cook for 5 minutes, until just tender. Remove noodles with tongs and divide among four serving bowls, leaving broth at a boil.
2. Add carrots, tofu, scallions, and bean sprouts to broth and boil for 3 minutes, until softened. Using a slotted spoon, remove from pot and divide among soup bowls.
3. Add jalapeños, peppercorns, and pepper to broth. Bring to a rapid boil. Remove from heat and stir in miso. Divide broth among soup bowls and serve immediately.

Make this recipe? Take a photo, use #EatPlantsForAChange, tag us @CompassionUSA, and we just might share it! 

And don't forget to sign up to Eat plants. For a change. for more recipes like this one right to your inbox!